Kale and Black bean chile verde

September  4, 2013
0 Ratings
Author Notes

A spicy plant based version of the Mexican restaurant classic —Alexandra V. Jones

  • Serves 6
  • 1 pound tomatillos, husked and diced
  • 1 medium onion, diced
  • 2 tomatoes, chopped
  • 3 jalapeno or serrano chilies, diced
  • 1 carrot, chopped
  • 2 clove garlic, smashed
  • 1 bunch kale, roughly chopped
  • 1 bunch cilantro, chopped
  • 2 ribs celery, diced
  • 6 cups vegetable stock
  • 2 cans black beans, drained and rinsed
  • salt to taste
In This Recipe
  1. In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
  2. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
  3. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!

See what other Food52ers are saying.

Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.

    0 Reviews